Food Safety and Quality

download (1)We offer a full array of Food Safety and Food Quality Training and Consulting.  Our food sources have become a risk simply in the way we handle incoming and outgoing loads.  Most instances of Food Safety and Food Quality non-conformance are avoidable by following processes and procedures.  Contact our support center to learn how we will assist you in developing programs that will ensure compliance by all actors in the food chain.

Below is our training offerings.  We are able to offer on-site training as long as there are ten or more participants or public classes at our training center in Concord, NC.  Classes are approved by the appropriate standard owners and ensure understanding by participants who are fully engaged in classes.  Participants offer a unique view of experiences and knowledge to add value to each class.  Our expert instructors assist all participants throughout the course program of work.  MPLG_official-logo-21.jpg

 

Course Name Description
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Implementing SQF

WHO SHOULD ATTEND: • Those wishing to gain an in-depth understanding of the SQF Program • Managers planning to implement SQF in their facilities • Anyone involved with either the support or implementation of SQF in their facilities • Managers or other personnel new to their roles at facilities where an SQF Program has been implemented • Food safety auditors and consultants • Senior management investigating the benefits of the SQF Program

YOU’LL LEARN:

• The concepts of Food Safety management and customer relationships • The basic concepts of the SQF Program and requirements of the SQF Code • How the SQF Program is managed under the Food Marketing Institute (FMI) • How to develop a food safety and food quality plan and perform a risk assessment for quality • The process for auditing and certifying SQF Programs

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Advanced HACCP

WHO SHOULD ATTEND: • Those wishing to gain an in-depth understanding of HACCP • Managers planning to implement a HACCP program and/or a formal food safety management system in their facilities such as SQF, BRC or FSSC 22000 • Anyone wishing to serve as the person responsible for a formal food safety management system in their facilities • Anyone involved with either the development, support or implementation of HACCP within their facilities • Managers or other personnel who are new to their roles at locations where HACCP has been implemented • Food safety auditors and consultants • Senior management investigating the benefits of HACCP

YOU’LL LEARN:

• How to identify and control food safety hazards • About common prerequisite programs • To recognize the relationship between HACCP and food safety • The application of HACCP in legislation and Food Safety Standards • The preliminary tasks and principles of HACCP • The benefits of HACCP • How to develop, implement and maintain a HACCP plan

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Advanced Practitioner

WHO SHOULD ATTEND: • Those wishing to improve their existing SQF Program • Anyone involved with either the support or implementation of SQF in their facilities PREREQUISITES: It is recommended that participants meet the following prerequisites prior to attending the course: • Must have been through a successful (facility rating of C, G or E) SQF certification/recertification process at least once as the SQF Practitioner • Successful completion of an examinable HACCP training class • Successfully complete the SQF implementing course and exam

YOU’LL LEARN:

• How to prioritize and develop key performance indicators • How to communicate with senior management to improve demonstration of management’s commitment • How to utilize the corrective action/preventive action process as a tool to identify trends and as a tool for continuous improvement • How to conduct root cause analysis • How to prioritize corrective actions • Best practices for conducting internal audits

Internal Auditor

WHO SHOULD ATTEND: • Those wishing to gain an understanding of internal auditing skills and techniques • Staff seeking to conduct internal audits against a formal food safety management system in their facilities such as SQF, BRC or FSSC 22000 • Anyone wishing to serve as the person responsible for auditing a formal food safety management system in their facilities • Anyone involved with either the development, support or implementation of an internal audit program within their facilities • SQF Practitioners or Food Safety Team Leaders with overall responsibility for internal auditing

YOU’LL LEARN:

• The principles of internal auditing • The importance of doing an internal audit • The internal audit requirements within SQF, BRC and FSSC 22000 • About audit skills and techniques • About following up after the internal audit • How to train your internal audit team

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HACCP For Maintenance

WHO SHOULD ATTEND: • Those wishing to gain an in-depth understanding of HACCP • Managers planning to implement a HACCP program and/or a formal food safety management system in their facilities such as SQF, BRC or FSSC 22000 • Anyone wishing to serve as the person responsible for a formal food safety management system in their facilities • Anyone involved with either the development, support or implementation of HACCP within their facilities • Managers or other personnel who are new to their roles at locations where HACCP has been implemented

YOU’LL LEARN:

  • Participants will learn and develop methods for researching regulatory requirements.
  • Participants will learn how to define Hazard ID Methodology.
  • Participants will learn to identify risks associated with maintenance.
  • Develop a Corrective Action Plan for Risks
  • Learn to develop a partnership with the team around food safety issues
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Preventive Controls Qualified Individual

WHO SHOULD ATTEND: • Those wishing to gain an in-depth understanding of the Hazard Analysis and Risk-Based Preventive Controls methodology • Managers planning to implement a FSMA compliant food safety plan • Anyone wishing to serve as the Preventive Controls Qualified Individual (PCQI) within their facility • Anyone involved with either the development, support or implementation of a FSMA compliant food safety plan within their facilities • Managers or other personnel who are new to their roles at locations where a FSMA compliant food safety plan will be developed and implemented • Food safety auditors and consultants

YOU’LL LEARN:

• How to identify and control food safety hazards • To recognize the relationship between FSMA and food safety • How to develop, implement and maintain a FSMA compliant food safety plan

 

 

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